Linzer{0}
Another great one
LINZERTORTE
1 C butter, softened
Blend butter, sugar and zest together approximately 2 to 3 minutes on low speed.
Do NOT cream til light and fluffy.
1 1/3 C sugar
1 tsp. lemon zest
1 tsp. orange zest
2 eggs
Blend in eggs, 1 at time, scraping between additions.
1 C finely ground toasted almonds
Blend in almonds.
2 ½ C all purpose flour
Sift together dry ingredients. Blend into butter mixture, scraping well.
Chill dough 1 hour, although the flavor improves is chilled 24 hours.
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ground nutmeg
2 Tbl. cocoa
½ tsp. salt
1 to 1 ½ C raspberry preserves
Roll dough to fit an 8” or 9 1/2” removable bottom tart pan. Line tart pan with dough. Fill halfway up with raspberry preserves. Roll remaining dough, cut ½” wide strips the length of the diameter of the tart pan. Place strips on top of jam, forming lattice design. Bake 350o 30 to 40 minutes, until pastry feels firm and is light golden. Cool completely before unmolding. Serve room temp.
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
